Fish Oil: Friend or Foe? Part 1

The Love-Hate Relationship with Omega-3 Fatty Acids

That the omega-3 fatty acids in fish (oil) are important is well known today. But this was not always the case. Science writer Susan Allport explored the history of our love-hate relationship with omega-3 fatty acids in her book “The Queen of Fats.”

Not All Fats Are Bad

Especially the long-chain omega-3 fatty acids found in fish, krill, or squid have grown in popularity over the last decades. They are now considered essential for the proper functioning of the body—something that could not be stated with such certainty half a century ago. At that time, the prevailing belief was that all fats were unhealthy. No distinction was made between good and bad fats. This simplistic view had major consequences for our health.

The Turning Point

If two Danish researchers, Dr. Hans Olaf Bang and Dr. Jørn Dyerberg, had not accidentally discovered that not all fats are bad, we might still be avoiding all fats today. The turning point came when they found that the Inuit in Greenland experienced almost no health problems despite a diet rich in animal fat. This discovery became the foundation for the paradigm shift regarding omega-3 fatty acids.

Key Omega-3 Fatty Acids for Our Body

DHA (docosahexaenoic acid) is the most abundant fatty acid in our brains and has been essential for evolution in the animal kingdom for over 600 million years. It is a vital nutrient for both babies and adults and helps convert light into energy. The other omega-3 fatty acid, EPA (eicosapentaenoic acid), is important because it is a precursor of locally acting tissue hormones.

Hardly Any Omega-3 Fatty Acids Left in Our Diet

Even though we know omega-3 fatty acids are important, our diets are still lacking them. The food industry constantly seeks ways to make products last longer or cost less. In the process, key nutrients are often removed. The breeding of plants with low alpha-linolenic acid levels, hydrogenation of vegetable oils, the resulting formation of trans fats, reduced fish consumption, and industrially farmed meat have all contributed to omega-3 fatty acids being almost eliminated from our daily diets.

A Dietary Shift with Major Consequences

Over time, cattle feed has shifted largely from grass to grains. However, omega-3 fatty acids in plants are concentrated in the leaves, while the seeds contain more omega-6 fatty acids. The result is that beef now contains virtually no omega-3 fatty acids. What may seem like a small change can have profound effects on the food chain, disrupting the natural balance of fats. Unsurprisingly, this imbalance carries through to humans as well!

Unknown Details Make the Difference …

Fortunately, researchers have made great strides, and our general knowledge about omega-3 fatty acids has improved. Still, there are many details that health enthusiasts may not yet know: such as the importance of DHA’s position on the glycerol backbone and the natural nutrient package in which omega-3s are delivered.

No Fish Oil in Our Range

These aspects shaped our opinion about fish oil years ago, which is why we do not carry “regular” omega-3 fish oils in our product range. In short, it all comes down to function and quality.

To Be Continued

Our next blog will provide explanations about the positioning of DHA and why contradictory information exists in both scientific literature and practice. One example that caused a stir was a 2015 scientific publication that cast fish oil supplements in a negative light.